Name Beef a la Mexicaine

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beef-a-la-mexicaineImperial
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon chilli powder or 2 teaspoons chilli seasoning
salt
12 oz lean minced beef
1 x 8 oz can tomatoes
1 x 2 1/2 oz  tomato puree
1 tablespoon lemon juice
6-8 taco shells
2 oz Cheddar or other hard cheese, grated
1 red pepper, deseeded and sliced into rings


Metric
2 x 15 ml spoons vegetable oil
1 medium onion, chopped
1 x 5 ml spoon chilli powder or 2x 5 ml spoons chilli seasoning
salt
350 g lean minced beef
1 x 225 g can tomatoes
1 x 65 g can tomato puree
1 x 15 ml spoon lemon juice
6-8 taco shells
50 g Cheddar or other hard cheese, grated
1 red pepper, deseeded and sliced into rings


Preheat a large browning skillet for 5 minutes. Mix the oil and onion together in a small bowl then quickly stir into the skillet. MICROWAVE ON HIGH for 2 minutes. Mix in the chilli powder and salt and MICROWAVE ON HIGH for 2 minutes. Stir in the meat, breaking it up with a fork. MICROWAVE ON HIGH for 5 minutes, stirring once during cooking. Drain off any surplus fat. Add the tomatoes with their juice, tomato puree and lemon juice, cover and MICROWAVE ON HIGH for 5 minutes. Leave to stand for 5 minutes.
Arrange the taco shells open side up on a serving dish and fill with the beef mixture. Sprinkle with grated cheese and garnish with pepper rings.
Serves 3-4

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